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Saffron Risotto


This classic Italian recipe is the perfect winter warmer a creamy saffron risotto full of flavour.



Serves 4


2 tbsp Olive oil
2 Garlic cloves, chopped
1 White onion, finely chopped
2 Celery sticks, finely chopped
Salt and pepper
200g Risotto rice or medium grain rice if you can’t get hold of risotto

200ml White wine
700ml Vegetable stock
30g Butter Salted
60g Parmesan grated


Here’s how:


To make this risotto, pour the oil into a shallow pan and add the chopped garlic, onions and celery.
Season with salt and pepper and cook while stirring for 3-4 minutes.
Pour in the rice and continue to cook for a couple of minutes.

Pour in the white wine and boil until the wine is almost evaporated.
Add the stock a little at a time, while continually stirring. When the liquid has almost absorbed into the rice, add more stock.
The rice should take approximately 20 minutes to cook, so take your time adding in the stock and stirring the rice as this process will help release the starch from the rice and make for a creamy risotto.
When the rice is cooked add the butter and grated parmesan cheese before serving with the beef stew.

Serve with a Malbec, Montepulciano or Chianti


Recipe by peter Sidwell

Saffron Risotto

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